Chicken Parmesan Pasta

This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.

This post brought to you by Classico Riserva. The content and opinions expressed below are that of Swanky Recipes.

Chicken Parmesan Pasta

Pan seared sun-dried tomatoes and chicken with mushrooms, garlic and zucchini added to a rich and flavorful pasta sauce with ziti shaped noodles. ¬†Tossed with mozzarella cheese, Parmesan cheese, fresh herbs and seasoning. ¬†A simple dish to make on a busy weeknight dinner or to serve for a dinner party with a glass of wine.

There is something about pasta that is naturally satisfying, enriching and comforting. ¬†It‚Äôs no wonder why because pasta is the perfect dish for versatility.

Our favorite recipes always make it to the dinner table. ¬†Recipes that we make over and over again for our family because they love them. They are the first recipes that we use each time the holidays come around and are included when meal planning. ¬†They are the recipes we bake for our family frequently. ¬†They are tried and true recipes that our family wants more of.

¬† Over time, these recipes sort of become a staple in our home. If there is one thing our family loves, it‚Äôs pasta. ¬†In our home, this is the meal that makes it to the table countless times a year.

The inspiration for this recipe comes from fresh vegetables and herbs that are at the farmers market right now. ¬†I’ve always loved Parmesan Chicken and just knew that I needed to make it into a pasta with flavorful vegetables, herbs and seasoning. ¬†Let’s not forget all the cheese in this dish, however, the star of the dish truly is the Eggplant & Artichoke pasta sauce.

¬†

The key to cooking a good pasta dish is in the sauce. ¬†Classico Riserva Pasta Sauce vine-ripened tomatoes that are picked at the peak of sweetness and are perfectly balanced with herbs and spices, extra virgin olive oil and sea salt, then slowly simmered to perfection. ¬†The sauces are made with no artificial ingredients or added sugar.

One of my favorite ways to enjoy a pasta is with a bottle of the good stuff. ¬†Yes, a top shelf bottle¬†Classico Riserva Pasta Sauce because it’s like opening a premium bottle of wine. ¬†Quality ingredients in the sauce make for an exceptional taste that will help elevate any meal.

With flavors like Eggplant & Artichoke, Roasted Garlic, Marinara and Arrabbiat and Puttanesca, a different variety of meals can be made into family favorite dishes with sauces that make all the difference.

Pan seared sun-dried tomatoes and chicken with mushrooms, garlic and zucchini added to a rich and flavorful pasta sauce with ziti shaped noodles. Tossed with mozzarella cheese, Parmesan cheese, fresh herbs and seasoning. A simple dish to make on a busy weeknight dinner or to serve for a dinner party with a glass of wine.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

5 oz Sun Dried tomatoes in oil

1 tablespoon Sun Dried Tomato oil

1 medium zucchini, thinly sliced

1/3 cup chopped mushrooms

1 teaspoon olive oil

3 garlic cloves, minced

16 ounces Ziti shaped pasta

1 tablespoon olive oil

1 tablespoon olive oil

1 1/2 lbs chicken tenders/breast, cubed

1 teaspoon Italian Seasoning

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 cup chopped fresh parsley

Handful fresh basil, shredded

1 (24 oz) jar Classico Riserva Pasta Sauce, Eggplant & Artichoke

1 cup mozzarella cheese

1/2 cup Parmesan cheese

1 tablespoon olive oil

2/3 cup panko crumbs

Instructions

Heat sun dried tomato oil in a large dutch oven or skillet over medium-low heat. Add sun dried tomatoes and cook, flipping after brown, about 1 minute. Remove tomatoes, dice and set aside.

Add teaspoon olive oil, diced zucchini and chopped mushrooms to skillet then turn heat up to medium and allow to cook, flipping occasionally; about 5 minutes. Add minced garlic for 2 minutes then remove it and set aside in same bowl and tomatoes.

Add 1 tablespoon olive oil and chopped chicken to skillet and allow to cook, flipping after about 7 minutes. Allow to cook about 15 minutes or until golden brown.

Meanwhile, heat water and olive oil for pasta in a large pot over medium high heat. Add pasta and stir occasionally then cook until al dente. Once cooked, drain and toss with a little olive oil to prevent sticking; set aside.

Once chicken is cooked, season with Italian seasoning, salt and red pepper flakes. Add cooked zucchini, garlic, mushrooms and sun dried tomatoes, chopped parsley and basil to chicken. Pour in 1 jar of pasta sauce in pot and stir every together. Allow to cook 5 minutes.

Pasta is the ultimate comfort food in my opinion, and I love how easy it is to mix things up with a heap of different flavours and seasonal ingredients. This sauce sounds so delish, especially with the fresh zucchini and the roasted eggplant sauce. Yum!

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Jessica is an official food blogger who has special cooking education, baking and cooking one recipe at the time. Enthuastic in bringing trendy everyday recipes to your table. Travelling the world in cuisine, sharing unique flavors in each dish.